Creamy Mediterranean Chicken with Zucchini Noodles
A quick, creamy Mediterranean-inspired chicken tossed with zucchini noodles, sun-dried tomatoes, and olives.
Equipment
- 12-inch skillet
- Spiralizer
- Measuring Spoons
- Measuring Cups
- Knife
- Cutting Board
- Spatula or tongs
Ingredients
- 2 Tbsp avocado oil
- 1 lb boneless skinless chicken breasts cut into strips
- sea salt
- black pepper
- 4 cloves garlic minced
- 1 15-oz can coconut milk
- 1/2 cup sun-dried tomatoes
- 1/2 cup kalamata olives chopped
- 2 Tbsp gluten-free all-purpose flour or tapioca flour
- 2 to 4 medium zucchini squash spiralized
Instructions
- Spiralize the zucchini into noodles and set aside.
- Heat the avocado oil in a large (12-inch) skillet over medium-high heat until hot.
- Add the chicken strips to the hot skillet in an even layer, season with sea salt and black pepper, and cook undisturbed for 3 minutes to brown.
- Stir the chicken and continue cooking 3 to 5 minutes more, until pieces are cooked through and golden.
- Stir in the minced garlic, canned coconut milk, sun-dried tomatoes, and chopped kalamata olives and bring the mixture to a full boil.
- Sprinkle in the gluten-free flour or tapioca flour and whisk or stir until no lumps remain; continue boiling the sauce about 4 minutes until it thickens.
- Add the zucchini noodles to the skillet and gently stir to coat them in the sauce.
- Cover the skillet and cook 3 to 5 minutes until the noodles reach your desired doneness.
- Taste and adjust seasoning with sea salt and pepper; optionally add a squeeze of fresh lemon juice or grated parmesan before serving.
Notes
- Use 2 zucchini for a more chicken-forward dish.
- Use 3–4 zucchini if you prefer more noodles than chicken.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.